Whenever I don’t know what to make, I come back to this recipe. This cake is filled with rhubarb, high in protein (thanks to almonds), and low in sugar.
This cake is vegan, but can be made gluten-free as well. It’s the perfect all-year-round-cake: Instead of rhubarb, you can also use apples, plums, or pears! The rhubarb (or any fruit you choose to make it with) blend perfectly with the almond-based dough and the crumbles on top.
- 250g Wholegrain Flour
- 100g Ground Almonds (or Almond Flour)
- 125g Vegan Butter
- 35g Raw Cane Sugar
- 30ml Soy Milk
- 800g Rhubarb (peeled)
- For the crumbles:
- 150g Wholegrain Flour
- 85g Vegan Butter
- 40g Raw Cane Sugar
- 40g Ground Almonds
- 40g Walnuts
- 20g Chopped Hazelnuts
- 1 Tsp Cinnamon
- In a bowl, mix all ingredients for the base.
- Roll the dough on parchment paper and transfer into a springform pan. The edges of the base should be about 3cm/1in high.
- Put the springform into the fridge and let it sit while you cut the peeled rhubarb into pieces of about 1cm/ ½ inch.
- Preheat oven to 180°C/356°F.
- In another bowl, mix all the ingredients for the crumbles.
- Transfer the rhubarb into the springform pan, then spread the crumbles on top.
- Bake for about 45min.
This recipe contains about 75g of sugar in total, but feel free to add some more if you like. I barely eat any sweets at all, so I’m used to a very low amount of sugar.
If you don’t like rhubarb, simply replace it with other fruit! I love making it with prunes in summer, or with apples in winter. Just use what’s in season!
About The Author
I did my debut triathlon on a pink kid’s bike with training wheels at six years old. That’s where my love for the sport was born, but it took another decade until I figured out that I wanted to combine my passions for sports and writing.
Everything Endurance Sports.
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